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Using a combination of quality fresh, store cupboard and frozen ingredients this colourful kale, rainbow carrot and hummus tart is my idea of comfort food heaven. While it isn't quite a quick meal, it is incredibly easy. You can make it quicker by using bought shortcrust dough, but my very easy olive oil dough, brushed with preserved lemon oil as it comes out of the oven, lifts this tart out of the ordinary.

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Using a combination of quality fresh, store cupboard and frozen ingredients this colourful kale, rainbow carrot and hummus tart is my idea of comfort food heaven. While it isn’t quite a quick meal, it is incredibly easy.

You can make it quicker by using bought shortcrust dough, but my very easy olive oil dough, brushed with (optional) preserved lemon oil as it comes out of the oven, lifts this tart out of the ordinary. Serve with fresh salad leaves, juicy cherry tomatoes, and something like my Moroccan Carrot Salad for a colourful and nutritious lunch or dinner.

For this recipe I used frozen chopped kale, frozen sliced rainbow carrots, and frozen bulgur wheat mix with loads of tasty goodies – courgette, red pepper, chickpeas, sultanas and a lemon-mint dressing. My recipe is completely adaptable to using all fresh ingredients, but I think this is a great way to use a little of what you need and not worry about waste.

Using a combination of quality fresh, store cupboard and frozen ingredients this colourful kale, rainbow carrot and hummus tart is my idea of comfort food heaven. While it isn't quite a quick meal, it is incredibly easy.

Moroccan Kale, Carrot and Hummus Tart

  • Servings: 6-8
  • Difficulty: easy-moderate
  • Print

Feel free to use fresh veg instead of frozen, but frozen vegetables and grain mixes make spontaneous cooking a snap. Just open your freezer and use what you need! No compromising on nutrition and taste either.

If you aren’t using the frozen bulgur wheat mix (or rehydrated dried equivalent) up the vegetables by an extra 150g and add 1 tsp lemon zest and 1/2 tsp ground cumin. xx

The Olive Oil Dough (or use bought shortcrust dough and bake blind as directed below)

100g white spelt or plain flour, plus extra for rolling

100g wholemeal/wholegrain spelt or wheat flour

50g sunflower seeds, flaxseeds or pumpkin seeds, ground into flour (I use a spice/coffee grinder)

1/2 tsp salt

2 tsp ras el-hanout Moroccan spice blend, optional

60ml extra virgin olive oil

100ml ice-cold water

The Rest

250g frozen Bulgur Wheat mix (see image below)*

100g frozen rainbow/regular carrots or fresh carrots

75g frozen or chopped fresh kale

150ml lower fat organic creme fraiche (Yeo Valley is commonly available)

3 organic eggs

1 tbsp diced preserved lemon in oil, optional – divided use OR zest of half a lemon + preserved lemon oil from the jar

4 tbsp hummus

1 tsp culinary dried rose petals, optional

You will need: a loose-bottomed 28-30cm tart tin (oiled) and 1 baking tin

1. For instructions on making up the olive oil dough, follow the instructions on my post, Tandoori Cauliflower Tart, roll out to 3 mm thick, and don’t trim the uncooked dough. Whether using homemade dough or prepared dough, prick the bottom lightly with a fork and blind bake on a preheated baking tray in a 200C oven. Trim the excess crust. Turn the oven down to 180C for the remaining portion of the recipe. PicMonkey Collage

2. Microwave (for three minutes) or stir fry in a little oil (for four minutes) the bulgur wheat mix. Let steam/cool.

3. Microwave (4 minutes) or steam (five minutes) the kale and carrots. Let steam/cool.

4. While the vegetables are cooking, whisk the eggs and creme fraiche in a large jug, adding 2 tsp of the preserved lemon plus 1 tbsp of preserved lemon oil – if using. Otherwise add lemon zest.

5. Sprinkle the bulgur wheat mix over the baked crust, then evenly distribute the carrots and kale. If the pie tin isn’t already on the tray put it on now and slide it into the oven. Pull out the oven shelf a little and carefully pour over the creme fraiche-egg mixture into the tin; dot on the hummus . Bake in the oven for 20-25 minutes, or until the middle is no longer wobbly.

6. When the tart comes out of the oven, brush with preserved lemon oil – if you used preserved lemon that is. Allow to cool for 20 minutes before garnishing with the remaining preserved lemon, sprinkling with rose petals, cutting and serving. Enjoy!

* for those not near an Iceland or are living outside the UK, use any rehydrated Moroccan-seasoned dried bulgur wheat or couscous mix OR use your own cooked grains and a pinch of cumin, ground coriander, salt and dried mint OR 1 tsp ras-el-hanout.  

Using a combination of quality fresh, store cupboard and frozen ingredients this colourful kale, rainbow carrot and hummus tart is my idea of comfort food heaven. While it isn't quite a quick meal, it is incredibly easy.

This is an interesting recipe for me: 1) because I rarely make tarts and pies; 2) I rarely base meals around bought frozen ingredients. But, I do rely on my freezer(s!). A lot.

I have three fridge-freezers (two are in the garage) and mainly make use of the freezer part. During the summer I pick and hoard fresh Scottish berries, but I also blanch wild garlic leaves and fresh, seasonal vegetables that I buy in quantity; freeze bulk batches of sauces, mixes, cooked grains and pulses of many kinds; fill ice cube trays with leftover sauces, wine, minced herbs, garlic, ginger and the like. And of course it is repository for “a little bit of this and a little bit of that”. I’m sure you are the same. In short, despite not basing meals around frozen foods I actually use a lot of frozen foods – now that I think about it.

iceland-power-of-frozen1So, I was intrigued and pleased to be asked by Iceland to be part of their #PowerofFrozen campaign where bloggers like me show our readers how eating frozen can be not only inexpensive, convenient, and good for a no-waste lifestyle, but also delicious, very nutritious and of high quality.

I have to confess that Iceland is a store that I have rarely been in, wrongly associating it with puff-pastry based party foods, seafood rings and ready meals. So, it was with much surprise that when I visited three of their Edinburgh stores I saw not one little deep freeze of vegetables, but at least three big ones – stuffed with the usual green beans, onions, broccoli, peas, corn etc, but also huge bags of Kale, Rainbow Carrots, Peppers, Asparagus, and several grain and bean mixes.iceland-power-of-frozen2

I have tried the Zesty Bean Quinoa mix and the Bulgur Wheat mix (there is also a Couscous one), and both are excellent, with interesting, natural ingredients. I used the quinoa mix to make quesadillas (they sell fresh grated cheese and tortillas, too) and added it to a plain vegetable soup. I can see these grain packs being very useful to add a bit of oomph to things I am already making – and brilliant as you use just what you want and store the rest for another time. As for the giant bag of kale, green smoothies can be made with little if any forward planning and again, no waste. My nearest store was closing on Saturday for a big refit so I can’t wait to get back and see what they’ve done – and what vegetables they’ve added.

Using a combination of quality fresh, store cupboard and frozen ingredients this colourful kale, rainbow carrot and hummus tart is my idea of comfort food heaven. While it isn't quite a quick meal, it is incredibly easy.My final thoughts

I really applaud the launch of the #PowerofFrozen campaign as it has made me re-evaluate what I think I think I know about Iceland. If you want to read more about the campaign, do go to their website. For example, I was pleased to read that they were the first UK supermarket to remove artificial colours, flavourings, non-essential preservatives and MSG from their own brand ranges. In 1986.

Just thinking about the future of this campaign, I would like to see Iceland expand their “Superfoods” range (they can ask me for advice – ha ha), add other “new staples” like plain diced butternut squash and wholegrain rice, as well as offer some organic foods too. All of those foods are just as good when cooked from frozen as they are from fresh. These steps would put Iceland firmly on my weekly shopping route.

Other Veggie Recipes from #PowerofFrozen bloggers

Spaghetti with Kale, Asparagus, Chilli and Lemon

Zesty Bean Quinoa Burgers

Spicy Lentil Shepherd’s Pie

Kale Pesto & Cauliflower Pesto Pies

***Keep In Touch!***

You can also find me on:

Huffington Post – writing bespoke recipes and opinion pieces on my own Huff Post blog;

Twitter – tweeting on health, nutrition and global news, as well as sharing other bloggers’ content;

Facebook – posting on the latest nutrition and food stories, as well as share recipe links; 

Pinterest – loads of boards on food, travel, food writing, blogging, health and novel ingredients;

Instagram – behind the scenes with my recipe development (triumphs and tragedies!) and mini, Instagram-only recipes.

rhubarb, bergamot and rose yogurt bundt cake

My latest recipe on Huffington Post – it made the front page!

I am linking up with Recipe of the Week, hosted by Emily at A Mummy Too. Go over and see about adding your recipe too! And check out some of the other links. 🙂

This is a commissioned post for Iceland. I was paid to create a recipe using a couple of their products of my choice. Thoughts and opinions are very much my own.


48 thoughts on “Moroccan Kale, Rainbow Carrot and Hummus Tart with an Olive Oil Crust

  1. Maryana says:

    I love the dough recipe. Especially, the idea of using seeds in it. I bet, it gives extra flavor to the tart.

    1. Thanks so much, Maryana. I do try and add some extra nutritional goodness and flavour to things like pastry. 🙂

  2. Nicole says:

    I don’t live in the UK. What would be in the bulgur mix or what could I substitute for it?

    1. Hi Nicole. The mix has courgette (zucchini), red pepper, chickpeas, sultanas (raisins) and a lemon-mint dressing. I’ve amended the recipe header note and there is also further advice under the recipe. The bulgur wheat mix isn’t absolutely crucial but it does add an extra flavour and texture. To try and replicate the mix wouldn’t be wise as the ingredients in the mix when used in this smaller amount would literally be a few tablespoons of total extra ingredients. Best just to add the suggested spices and up the vegetables. 🙂

  3. Is there something that I can use instead of the bulgur mix? We don’t have that store here in North America!

    1. Hi there. I’ve amended the recipe with advice on other options – see the header note on the recipe as well as the bottom of the recipe. Hope this answers your question. 🙂

  4. I love the colour combinations here! Looks really appetising!

    1. Thanks so much – I am aim for colour in most of my recipes – for the nutrition as well as the look 🙂

  5. I like your idea to use all frozen ingredients. I’ve started to see frozen chickpeas in our stores which I love the idea of since it avoids the use of tins and probably saves a little on individual packaging. Really love the looks of this tart – especially the olive oil crust and the brush of lemon oil at the end. And even though I don’t make tarts much either, I always think I should make them more when I am enjoying them.

    1. Good point about the extra packaging and cutting down on our use of tinned products, Katie. I have made a few of these for work and they seem to have gone down well. I may try and make them more often because they are astonishingly easy with this kind of crust – foolproof for non-bakers like me 😉

  6. silviamagda says:

    This looks amazing!

  7. Talk about ‘eating a rainbow’ this is lovely and colourful & I bet very flavoursome too. Congratulations on the front page of the Huff Post too, fantastic news!

  8. So pretty!

  9. This tart looks so delicious and colourful too I would love to have slice for lunch.

  10. SammyandSufi says:

    This is by far one of the most visually appealing meal I have come across in a while, yum, can’t wait to experiment with it. Thank you.

    1. Wow, thank you. That’s quite an accolade! Do let me know if you give it a go. 🙂

  11. fabfood4all says:

    Your tart looks so delicious Kellie, like a beautiful rainbow:-) I really enjoyed getting re-acquainted with Iceland too:-)

    1. Thanks so much, Camilla. My local store has finished with their refit so I will have to go in and see what else they have added in their Superfoods range. 🙂

  12. superfitbabe says:

    What a great spring recipe! I would totally eat it for brunch or a late lunch! 🙂

    1. Thanks so much, Cassie. My husband said it looked like Spring to him. 🙂

  13. i am so making this for my family this week. looks like the perfect light super./ #recipeoftheweek

    1. That is so very kind of you – thank you. Love your hashtag 🙂

  14. What a fabulous creation!!!

    1. Thanks so much, Elaine. 🙂

  15. I love Iceland and was surprised to see the huge range of frozen foods that they offer! Was very surprised to find frozen curly kale, and frozen sushi in there! The rainbow carrots sound interesting too 🙂

    1. Yay, another Iceland fan! I spotted the sushi, and now that my sushi expert is home for awhile, I will test it out on her. Thanks for taking the time to comment. 🙂

  16. Such a pretty tart, it looks lovely. I love the range of frozen food at Iceland. It makes life so much easier to have ingredients in the freezer

    1. I do think Iceland’s expanded range will entice a lot more people through their doors. A thanks for liking my tart. 🙂

  17. Sounds very yummy Kellie….I was surprised to see you using frozen vegetables, but as I read through it all became clear! I might try freezing some of my kale….hadn’t thought of that! 💕😊

    1. Yes, do freeze your kale if you have any spare. But do stop into Iceland some time to see their expanded range of foods. I was really surprised as it had been years since I had a rummage around. 🙂

  18. I can’t believe I’ve never thought of using hummus in a tart! What a brilliant idea. I bet it would be nice spread in a layer on top of the pastry as well, before you add the eggs. Must try.

    1. I do that too, Becca. I blogged about a similar idea a few years ago – made puff pastry squares and topped with hummus and roasted seasonal veggies, lemony pesto drizzle and pine nuts. This is a good thing for picnics and making just the amount you need for catering gigs too. I also mix the eggs and hummus together sometimes.😊😊😊

  19. Ooooh I saw this gorgeous tart in your instagram feed and I’ve been waiting for the recipe 🙂 Good to see somebody support frozen food as all too often people lump it together with evil “processed” food – when it’s not!

    1. I promote frozen at work too. Quite a number of the cancer patients that I see don’t have much of an appetite and have difficulties cutting hard or tricky foods safely because of chemo-induced nerve damage, so frozen foods help with not only with food waste but getting people to be able to eat foods that they may otherwise find difficult to prepare.

  20. recipesfromapantry says:

    Man, Ohh man I could do with couple of slices of this for lunch today. Yes Iceland have an impressive range which I have only found out about recently.

    1. Quite a revelation, isn’t it?

  21. This sounds wonderful, I like the crust you made for this as well.

  22. Sally says:

    Had exactly the same preconceptions of Iceland as you Kellie but not against frozen food. I’m going to make my own burghul mix for the freezer and pop into the store for a good look round when next in uk.

  23. Linda says:

    Thanks for the info on Ice-Land, I will venture there today and explore, Your recipe sounds delightfull ……we are having this for tea tonight

  24. You Thyme says:

    This looks amazing! glad to follow your blog

    1. Hannah, thank you. 🙂

  25. Eileen says:

    Yumm. I love anything with Ras el-hanout. I just recently made my own blend for a Tagine and will definitely use it for this recipe.

    1. That would be absolutely perfect, Eileen!

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